Okinawan Sweet Potato Cake

Sweet potatoes are one of the healthiest foods around. I bought a bag of 7 organic Okinawan Sweet potatoes (the purples ones) for a mere $2 at the Kona farmer’s market. Today I decided to whip up something sweet for a Sunday evening dinner party. That said, this dish has good old-fashioned cane sugar and will probably be served with real butter. For the Okinawan sweet potato cake, you will need:

Ingredients:

  1. 2 cups pastry flour
  2. 1/2 cup cane sugar
  3. 4 tbsp. baking soda
  4. 1/2 tsp. salt
  5. dash of cinnamon
  6. 1 cup mashed purple sweet potatoes
  7. 1 cup soy milk
  8. 4 tbsp. vegan butter, melted

Directions:

Oil a cake-sized pan and pre-heat the oven to 375 degrees. In a large bowl, mix the flour, sugar, baking powder, salt and cinnamon. In another large bowl, whip the mashed sweet potatoes and 1 cup soy milk, until it is blended. Add the melted vegan butter and stir. Combine the wet ingredients with the dry ingredients and place in your baking pan.

Bake for 20-25 minutes. Serve warm with a dollop of vegan butter.

Okinawan sweet potato cake

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